Abstract
In the course of searching by the head-space gas method for compounds from edible plants that can suppress the unpleasant fishy trimethylamine odor, the flavonol glycoside, hyperin (1), from the fruit of "sanshou" Japanese pepper (Zanthoxylum piperitum) was identified by spectroscopic methods (1H-NMR, 13C-NMR, FAB-MS) as being effective. The suppressive effect of hyperin was compared with that of the related flavonoids, rutin, quercetin 3-glucoside and hesperidin. Although the flavonol glycosides, rutin and quercetin 3-glucoside were effective, the flavanone glycoside, hesperidin showed only a weak effect.
